• Vegetable and Chicken Dumplings
Vegetable and Chicken Dumplings
  • 50
  • 11
  • 228
  • 10

Vegetable and Chicken Dumplings

  • 60 thin wonton wrappers
  • 2 pounds Chinese broccoli or 1½ pounds tender greens

Filling

  • ½ pound skinless, boneless chicken breast, finely chopped
  • 1 cup finely chopped bok choy leaves
  • ½ cup finely chopped jicama or bok choy stalks
  • 4 dried shiitake mushrooms, soaked, stems removed, and chopped
  • ½ cup black fungus, soaked and chopped (optional)
  • 1 teaspoon sesame seed oil
  • ½ teaspoon salt
  • 3 teaspoons cornstarch
  • 1 egg white

  1. In a large bowl, combine filling ingredients, and mix well.
  2. To make each dumpling, place 1 teaspoon filling in a wonton skin, fold in half, pinch edges to seal the dumpling. Repeat with remaining filling and wonton skins.
  3. In a large pot bring 10 cups of water to boil, add dumplings and cook until dumplings float to the water surface, about 7 to 8 minutes. Remove dumplings from water, set aside.
  4. Cook the Chinese broccoli in the boiling water until tender but crisp, about 10 minutes, remove from water.
  5. For one serving, place 6 dumplings and ½ cup of the cooked broccoli in a small bowl and serve.

Suggestions

  • Dumplings can be served in supreme stock or chicken broth and leafy green vegetable, garnish with carrots and string beans.
  • Uncooked dumplings can be frozen for later use. Cook frozen dumplings in boiling water, thawing before cooking is not necessary.

Makes 10 servings - 6 dumplings per serving.

​Calories: 228
Total Fat: 2 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 19 mg
Sodium: 457 mg
Total Carbohydrate: 42 g
Dietary Fiber: 3 g
Protein: 15 g